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Carrot cake

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  • Author: Tamara Novacovic


Carrot cake is one of all-time favorite classics!



Cake batter

  • 1 egg
  • 7 oz (200 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 5.9 oz (170 g) butter
  • 3 tbsp milk
  • 7 oz (200 g) brown sugar
  • 4 medium carrots

Cream cheese frosting

  • 14 oz (400 g) cream cheese
  • 2 tbsp vanilla extract
  • 7 oz (200 g) powdered sugar
  • 1 tsp finely grated orange zest


  1. Preheat oven to 374F.
  2. Whisk flour with baking powder, soda, salt and spices. Set aside.
  3. Melt butter. Whisk egg with sugar, add melted butter, milk and vanilla. Wash, peel and grate carrots, add them to this mixture. In the end, add dry ingredients and whisk to combine.
  4. Lightly grease and flour smaller rectangle pan. Spread the batter evenly. Bake for about 25 minutes. Let cool completely.
  5. For the frosting, beat cream cheese with vanilla. Use electric mixer. Gradually add sifted powdered sugar, mix well to combine. Add orange zest. Spread the frosting over cooled cake and let chill in the fridge for at least 30 minutes.
  6. Cut in squares and serve.
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